Seared Calamari and Herb Salad

A healthy version of a calamari salad. The calamari is seared and tossed with a fresh Asian style dressing then served over a bed of mixed greens and mint. Delightful with a glass of crisp sparkling wine, such as Cava or a Brut Rose.

By Sally James

Directions

Dry the squid well on paper towels. Heat the oil in a non-stick pan and add one piece of squid. If it sizzles, add the remainder and cook over medium high heat, shaking pan, for 1-2 minutes or until just turning opaque. Transfer to a dish.
Whisk together the dressing ingredients.
Wipe the pan clean and add the sesame seeds, toast for 1 minute in dry pan shaking taking care not to burn. Add the dressing and remove from heat.
When sugar dissolves, give a stir and pour over the calamari. Refrigerate until ready to serve, at least 30 minutes, to allow flavors to develop.
Place greens on plates and top with the calamari, spooning the dressing over all the salad. You can also serve the calamari warm over the leaves, for a quicker alternative. The warm and cool contrast makes the flavors really glow.

Ingredients

1 1/2 - 2 pounds squid, cleaned and chopped
2 tablespoons olive oil
1 tablespoon black sesame seeds

Dressing

1 lime, juiced
1 teaspoon fish sauce
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon sugar
1 tablespoon rice wine
1 dash chili sauce
mixed salad greens (arugula, frissee, mint, and mache)

Yield: 4-6 Servings

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